Apple Shortcake Buttermilk Muffins
These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet.Adapted from Kevin & Amanda's Strawberry Shortcake Doughnut Muffins
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
- Apple Batter
- 12 tbsp butter softened
- 3/4 cup sugar
- 2 eggs
- 1 honeycrisp or pink lady apple shredded
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 3/4 cup buttermilk
- Cinnamon Sugar Coating
- 12 tbsp butter
- 1 cup sugar
- 1 tbsp ground cinnamon
- Cinnamon Salted Caramel Sauce
Preheat oven to 350°F. Coat a mini-muffin tin with nonstick cooking spray.
In your mixer beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Add the shredded apples and mix in.
Sift together the flour, baking powder, and salt. Stir half of the dry ingredients into the batter.
Then stir in a half of the buttermilk. Continue mixing in the remaining dry and wet ingredients alternately. Mix until well combined and batter is smooth.
Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean when inserted. Don't overbake!
Over medium heat melt the butter until it starts to bubble and then foam. When it starts to foam, whisk until it turns brown and you see little brown flecks at the bottom of your pan. Immediately remove from heat and pour into a bowl for dipping. Let cool.
Whisk together the sugar and cinnamon. When the muffins are just cool enough to handle, dip them on all sides into the melted butter then roll in the cinnamon sugar. Place on a rack to cool completely.
Calories: 230kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 212mg | Potassium: 93mg | Sugar: 15g | Vitamin A: 390IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 0.9mg